Yes, meaningfully. An American tanto keeps the spine at nearly full height right to the tip, so there is more steel behind the point than any other common profile. The cost is belly: a tanto has almost none, which makes it poor at slicing anything soft.
On a drop point the spine curves down toward the tip, thinning it. On a tanto the spine runs high and the front edge meets it at a corner, so the cross-section stays thick almost to the point.
That is why tantos punch through tough material and resist breaking under lateral load.
Slicing. Almost no belly means a draw cut through soft material does not roll, it drags. Skinning with a tanto is genuinely unpleasant and food prep is awkward.
The corner between the two edges is also harder to sharpen than a continuous curve.
Tanto if your cutting is mostly tough, abrasive material and the tip takes abuse. Drop point for everything else, which for most people is most of the time.
The corner does give you a second working point for scraping and scoring, which is a real if narrow benefit.